Cream of Pheasant, Wild Rice & Mushroom Soup

Cream of Pheasant, Wild Rice & Mushroom Soup

by Barbara Tagami

2                PHEASANT BREAST MEAT
1/2 TSP       SALT
1/2 TSP       GARLIC POWDER OR 1 CLOVE FRESH GARLIC –SLICED
2 TSP          CHICKEN BOULLION OR 2 CANS CHICKEN BROTH
BLACK PEPPER to taste

COMBINE INGREDIENTS IN A POT AND ADD ENOUGH WATER TO COVER THE PHEASANT BREASTS. COOK UNTIL BREAST ARE DONE. REMOVE BREASTS AND COOL. STRAIN BROTH AND SAVE.

8 OZ           FRESH SLICED MUSHROOMS
1/2 C          CHOPPED ONION
2                STALKS OF CELERY FINELY CUT
2 T             BUTTER

IN A SKILLET, MELT BUTTER OVER MEDIUM HEAT AND ADD THE MUSHROOMS, ONION AND CELERY. SAUTE UNTIL AROMATIC AND ONIONS ARE TRANSLUCENT. ADD THESE INGREDIENTS TO STRAINED BROTH IN POT.

1/3 C          UNCOOKED JASMINE OR UNCLE BEN’S PARBOILED RICE
ADD RICE AND SIMMER OVER MEDIUM HEAT UNTIL RICE IS DONE (20 MINUTES) AND ADD:

1 1/2 C       COOKED WILD RICE
2 TSP          CHICKEN BUILLION
2 T             FINELY CHOPPED FRESH OR DRIED PARSLEY
1/2 TSP   POULTRY SEANSONING OR OTHER SEASONINGS OF YOUR CHOICE

ADD COOKED AND CUBED PHEASANT BREASTS. SIMMER TO BLEND FLAVORS. (ABOUT 10 MINUTES)

ADD:

1 CAN        CONDENSED CREAM OF MUSHROOM SOUP
1 1/2 C       HALF AND HALF CREAM

SIMMER  ON LOW HEAT FOR AND ADJUST SEASONINGS.

SERVE WITH WARM CRUSTY, BUTTERY BREAD. ENJOY!  (SERVES SIX)

Try some other recipes:

Three ways to use the venison in your freezer
Four recipes that highlight honey
Wild game jambalaya